What is Japanese Sake Made From and How is It Made?

What is Sake? What is Japanese Sake Made Of? Curious About How Sake is Made in Japan?

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This article explains the process of making sake and the different types available.

 

What is the Japanese Beverage Called Sake?

 

Japanese Sake, also known as Japanese rice wine, is an alcoholic drink that has become a vital part of Japanese cuisine and is listed as UNESCO Cultural Heritage.

Famous among culinary enthusiasts, Japanese sake is one of the traditional alcoholic drinks, alongside distilled sake, shochu. Sake is an alcoholic beverage made from fermented rice, rice koji, and water, with a history stretching back 2,000 years.

This drink is deeply intertwined with Japanese culture, from festivals to Shinto religious rituals.

The umami flavor of sake perfectly complements various dishes, enhancing the dining experience.

Despite being an intoxicating drink, sake’s balanced acidity and umami bring a rich taste to many dishes.

Japanese sake stands as a national symbol of alcoholic beverages, much like French wine, Australian wine, and German beer.

Modern production methods have been introduced in sake brewing, allowing for larger-scale production, but the traditional process remains unchanged.

Every glass of sake reflects the beauty and richness of Japanese cultural traditions, making it a must-try culinary experience when visiting Japan.

 

Sake and Japanese Culture: An Inseparable Bond

 

Sake, a well-known Japanese alcoholic beverage, is deeply connected to Japanese culture and history.

Made from fermented rice, it is also known as rice wine.

The process of making sake has been recorded since 700 AD.

In some regions of Japan, the word sake has different meanings. In Southern Kyushu, sake refers to distilled beverages, while in Okinawa, it refers to shochu made from sugar cane.

Sake has an aroma similar to fermented rice (tape). Over time, sake has become an integral part of Japanese culture and traditions, including festivals and Shinto religious rituals.

The Japanese have combined rice, pure water, and the koji microorganism to create sake, also known as Nihon-shu.

Although modern technology has aided the sake-making process over time, sake still retains its unique flavor that pairs well with a variety of dishes.

Thanks to Japan’s geographic isolation from mainland Asia, the Japanese developed a unique culture of sake.

Sake is not just an alcoholic beverage but an invaluable part of Japan’s identity and history.

 

What Ingredients Make Up Traditional Japanese Sake?

 

Sake is made by combining four basic ingredients: water, rice, koji, and yeast.

Some types of sake add distilled alcohol during the brewing process, not to increase the alcohol content, but to enhance the flavor.

This phenomenon is known as “Alcohol as a Flavor Creator.”

Here’s an explanation of the ingredients used to make sake:

 

– Rice: The Defining Ingredient

Sake can be made from Sake Rice (Shuzo-koteki-mai) or Table Rice (the common rice we consume daily).

Sake Rice is more expensive because it is more challenging to cultivate and tends to produce higher-quality sake due to its higher starch content.

While Sake Rice can be eaten like regular rice, it’s better suited for sake production.

Many premium sakes use Yamadanishiki rice, known as the “King of Sake Rice,” but many sake producers now use local rice.

The quality of sake is determined by how much the rice is polished. Generally, the higher the polishing rate, the more premium the sake.

However, sakes with higher polishing rates are usually more expensive but not necessarily “better.”

Remember, everyone’s taste is different! You might find a lower-polished sake more delicious than a more expensive one.

 

– Water: The Most Abundant Ingredient in Sake

Water makes up 80% of sake.

Using soft water results in a more feminine style of sake, while harder water creates a more masculine flavor.

Water is not only essential for life but is crucial in the sake-making process!

 

– Koji (Aspergillus oryzae): The Magical Mold

What is Koji? 麹, kōji, or 麹菌, kōji-kin, or Aspergillus oryzae, is the “Magical Mold” that plays a vital role in making soy sauce, shochu, mirin, miso, and of course, sake.

In ancient times, sake was made by chewing cooked rice, spitting it into a container, and allowing it to ferment.

Enzymes in saliva broke down the rice starch into sugar, which then transformed into alcohol.

Fortunately, that method is now obsolete!

Today, Koji is responsible for breaking down rice starch into sugar, which is then ready to ferment into alcohol.

 

– Yeast: Converts Sugar into Alcohol, Creating the Delicious Aroma of Sake

Yeast is the ingredient that converts sugar into alcohol and creates sake’s aroma.

It’s through yeast that sake experts can produce delightful aromas like green apple, cantaloupe, pineapple, banana, and cherry blossoms (yes, there’s even a sake with a cherry blossom flavor).

 

It’s Easy to Find Sake Ingredients, But Why Not Try Sake in Japan?

 

It turns out that sake ingredients are easy to find, right?

Instead of trying to make it yourself, why not travel to Japan and enjoy the best sake right at its source?

 

Sake’s Role in Local Traditions and Its International Recognition

 

Sake is often consumed in Shinto purification rites. During World War II, kamikaze pilots drank sake before embarking on their dangerous missions.

A ceremony called kagami biraki involves opening a wooden sake barrel with a mallet during Shinto celebrations, weddings, business openings, sports events, election victories, and other celebrations.

The sake served, known as zake-Iwai (“celebration sake”), is distributed for free to all participants to spread good luck.

On New Year’s Day, many Japanese enjoy a special sake called toso.

Toso is a type of Iwai-zake made by soaking tososan, a traditional Chinese medicinal powder, in sake overnight.

Even children participate in this ritual. In some regions, the order of drinking toso starts from the youngest to the oldest.

Sake is also produced in China and Korea, although the final product may differ.

The key difference lies in the type of mold (koji) used to break down starch.

Japanese koji is made from mold grown on steamed rice or wheat flour.

If wheat flour is used, steaming is usually not required.

In Chinese koji, the mold that grows is phycomycetes.

Meanwhile, the mold (koji) used in making Japanese koji is Ascomycetes, such as Aspergillus oryzae, Aspergillus awamori, and Aspergillus sojae.

 

How to Make Sake: Complete Recipe and Guide

 

Sake is a traditional Japanese drink made from fermented rice.

Although best known as an alcoholic beverage, sake is also used in various Japanese dishes.

Making sake at home may sound challenging, but with the right ingredients and equipment, you can try making your own sake.

Here is a complete guide to making sake at home, based on my study trip to Japan (just kidding, but seriously).

 

Ingredients for Making Sake:

 

• Rice (specifically for sake or high-quality Japanese rice)
• Water
• Koji (Aspergillus oryzae)
• Sake yeast (saccharomyces cerevisiae)

 

Equipment for Making Sake:

 

• A large pot for steaming rice
• A fermentation vat with a lid
• A strainer
• Cloth or paper filters
• Bottles or storage containers

 

Steps to Make Sake:

1. Rice Preparation: Soak the rice in water for 5-6 hours, then drain. Steam the rice until cooked and let it cool to room temperature.
2. Koji Preparation: Mix the steamed rice with koji spores. Spread the rice and koji mixture in a flat container and cover it with a clean cloth. Store the container in a warm place (around 30°C) for 36-48 hours to allow the koji to grow and break down the rice starch into sugar.
3. Yeast Preparation: In a separate container, mix the sake yeast with a little warm water and let it activate for 30 minutes to 1 hour.
4. Fermentation Process: Combine the prepared koji rice with the activated yeast. Add water to reach the desired consistency, then stir well. Pour this mixture into the fermentation vat and cover it tightly. Store the fermentation vat in a dark, cool place (between 10-15°C) for 2-3 weeks to ferment.
5. Straining and Separation: After the fermentation period, strain the sake mixture.

using a strainer or cloth to separate the liquid from the solids. You can also use paper filters to refine the sake further.
6. Storage and Maturation: Store the filtered sake in clean bottles or containers. Let it mature for 1-2 months in a cool place to develop its flavor.

 

Guessing Popular Japanese Sake Varieties: I Got Them All Wrong!! My Sake Tasting Experience in Japan!

 

During my trip to Japan, I had the opportunity to try different types of sake.

I was excited to guess the sake varieties, but it turns out I got them all wrong!

Despite being confident in my knowledge of sake, I was humbled by how distinct and complex each variety can be.

From the dry and crisp to the rich and sweet, Japanese sake offers a world of flavors that surprised even an enthusiast like me.

If you ever visit Japan, don’t miss the chance to experience a sake tasting – you might be surprised too!

 

Frequently Asked Questions About Sake, Beyond What It’s Made Of

 

Is sake similar to beer or wine?

Sake is often compared to beer and wine, but it has unique qualities. Unlike beer, which is brewed from malted barley, sake is made from fermented rice. Its alcohol content is usually higher than beer but lower than spirits. Sake is closer to wine in terms of flavor complexity and the cultural significance attached to it.

 

How do I drink sake?

Sake can be enjoyed both warm and cold, depending on the type and personal preference. Premium sakes are typically served cold to preserve their delicate flavors, while more robust sakes can be warmed to enhance their richness.

 

Can I pair sake with non-Japanese food?

Yes! While sake is a natural companion to Japanese cuisine, its versatility allows it to pair well with a wide range of dishes. Try pairing sake with cheese, seafood, grilled meats, or even chocolate desserts for a unique culinary experience.

 

Is sake gluten-free?

Yes, traditional sake made from rice, water, koji, and yeast is gluten-free. However, always check labels for flavored or infused varieties that might contain gluten additives.

 

Where can I buy sake outside Japan?

Many liquor stores and specialty shops worldwide offer a selection of sake. You can also purchase sake online from reputable retailers that ship internationally.

 

Sake is more than just a beverage; it’s a gateway to exploring Japanese culture and traditions. Whether you’re a sake aficionado or a curious newcomer, there’s always something new to discover in the world of sake.

 

Ready to embark on a sake adventure? Let’s continue exploring this fascinating world together!